Prawn co*cktail with Melba Toast
Prawn co*cktail is a classic dish that needs no introduction. Get yours right every time with this masterclass recipe from James. Serve with Melba Toast.
Ingredients
- 700g Cooked prawns peeled
- 4 whole cooked prawns shell on for garnish
- 2 egg yolks
- 1 tsp Dijon mustard
- 300ml vegetable oil
- 1 tsp Worcestershire sauce
- 4 dashes of Tabasco sauce
- 25ml brandy
- 75ml tomato ketchup
- sea salt and freshly ground black pepper
- 2 lemons
- 1 butter head lettuce
- 1 punnet mustard cress
- ½ tsp cayenne pepper
- 8 to 10 medium slices white bread
Method
Print Recipe
Place the egg yolks and mustard into a food processor and blend until pale and creamy. With the motor running, pour in enough oil, in a steady stream, until the mayonnaise is thick.
Then add the Worcestershire sauce, Tabasco, brandy and tomato ketchup. Check the seasoning, add a squeeze of lemon juice, adjust seasoning to taste and mix well. Cut the remaining lemon into 4 wedges.
Place the sliced salad leaves into the serving glasses, combine the peeled prawns with a few tablespoons of the dressing and season to taste. Add on top with the remaining sauce a pinch of cayenne, sprinkle with mustard cress
To make the melba toast, put the bread onto a baking tray, toast under a hot grill on both sides. Remove the crusts and the slice through the bread horizontally. Rub the underside on the board to remove any excess crumbs, cut each piece into two triangles put back on the tray untoasted side up and toast until golden.
Serve alongside the co*cktail with the lemon wedge and the prawn hung over the glass edge.
- Ingredients
- Method
Ingredients
- 700g Cooked prawns peeled
- 4 whole cooked prawns shell on for garnish
- 2 egg yolks
- 1 tsp Dijon mustard
- 300ml vegetable oil
- 1 tsp Worcestershire sauce
- 4 dashes of Tabasco sauce
- 25ml brandy
- 75ml tomato ketchup
- sea salt and freshly ground black pepper
- 2 lemons
- 1 butter head lettuce
- 1 punnet mustard cress
- ½ tsp cayenne pepper
- 8 to 10 medium slices white bread
Method
Place the egg yolks and mustard into a food processor and blend until pale and creamy. With the motor running, pour in enough oil, in a steady stream, until the mayonnaise is thick.
Then add the Worcestershire sauce, Tabasco, brandy and tomato ketchup. Check the seasoning, add a squeeze of lemon juice, adjust seasoning to taste and mix well. Cut the remaining lemon into 4 wedges.
Place the sliced salad leaves into the serving glasses, combine the peeled prawns with a few tablespoons of the dressing and season to taste. Add on top with the remaining sauce a pinch of cayenne, sprinkle with mustard cress
To make the melba toast, put the bread onto a baking tray, toast under a hot grill on both sides. Remove the crusts and the slice through the bread horizontally. Rub the underside on the board to remove any excess crumbs, cut each piece into two triangles put back on the tray untoasted side up and toast until golden.
Serve alongside the co*cktail with the lemon wedge and the prawn hung over the glass edge.
